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Serves 2 generously.
Serve with a leafy green salad for added goodness.
By Stuart Fay, The Bell Inn, Horndon on the Hill.
A fragrant vegan curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.
Popular as a lunchtime meal, this delicious dish is gluten free and high in energy.
Tilda Pure Basmati’s unique, long, slender grains stay separate when cooked, making them ideal for salads.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
A flavourful vegetarian and gluten-free brunch menu alternative that is perfect for sharing.
